Baked Acorn Squash
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Acorn squash||2 Pound (2 Whole, 1 Pound Each)|
|Fine bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||3 Tablespoon|
In 2-cup glass measure melt butter on HI (max. power) 1 minute.
Wash squash, pierce, and place on microproof plate.
Cook on HI (max. power) 2 minutes.
Cut in half lengthwise.
Remove seeds and fibers.
Place cut side down on 12 x 7 x 2-inch microproof baking dish.
Cook on HI (max. power) 6 minutes.
While squash is cooking, add remaining ingredients to melted butter, and mix well.
Turn squash cut side up, divide crumb mixture among 4 halves.
Cook, covered, on HI (max. power) 6 to 8 minutes, or until squash is tender.
Remove cover and let stand 5 minutes before serving.